with Pico de Gallo, Creamy Guacamole & Hot Sauce
Don’t get us wrong, we love a traditional taco—but when we’re in the mood to mix things up, we love taquitos, also known as rolled-up tacos with a crispy outer shell. Here, we achieve the signature taquito crunch factor by baking the stuffed tortillas (full of zesty pork and Mexican cheese) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for all our favorite toppings: pico de gallo, creamy guacamole, and hot sauce. Yes, you really can have it all.
Allergens
Utensils
Tags
Yellow Onion
1 unit
Ground Pork
10 ounce
Southwest Spice Blend
1 tablespoon
Tex-Mex Paste
1 unit
Flour Tortillas
6 unit
Mexican Cheese Blend
0.5 cup
Lime
1 unit
Roma Tomato
1 unit
Sour Cream
4 tablespoon
Guacamole
4 tablespoon
Hot Sauce
1 teaspoon
Vegetable Oil
1 tablespoon
Olive Oil
1 tablespoon
Salt
Pepper
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
• Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion; cook for 3 minutes. • Add pork*; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. • Stir in Southwest Spice, Tex-Mex paste, and 1/3 cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create taquitos. Place seam sides down on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• While taquitos bake, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. • Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.
4393
kJ
Energy (kJ)
1050
kcal
Calories
67
g
Fat
24
g
Saturated Fat
73
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
39
g
Protein
140
mg
Cholesterol
2240
mg
Sodium
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